Parsnip pancakes

Grate parsnip (100 g), carrot (50 g), and onion (50 g) on a coarse grater. After that, lightly salt the mixture, mix it, and leave it in a colander to drain the juice.

Once the vegetables have rested, thoroughly squeeze them to remove excess liquid.

In a separate bowl, combine the squeezed vegetables with black pepper (to taste), chopped parsley (a small bunch), and cumin (a pinch). Add an egg (1 piece) and mix well until a homogeneous mass is achieved.

Form small patties — draniki — from the resulting mixture.

Heat olive oil (2 tbsp) in a frying pan.

Fry the draniki over high heat for 1 minute on each side until they turn golden.

Then reduce the heat and continue frying for 1.5-2 minutes on each side to ensure they are well cooked through.